BLT Pasta Salad Recipe

BLT pasta salad

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
492 Calories
27g Fat
40g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 492
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 39%
Cholesterol 51mg 17%
Sodium 886mg 39%
Total Carbohydrate 40g 14%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 21g
Vitamin C 11mg 53%
Calcium 47mg 4%
Iron 2mg 13%
Potassium 451mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

BLTs are such an easy and satisfying lunch, but sometimes we're not in the mood for just another sandwich. Sometimes we're in the mood for another famous deli dish—the pasta salad. Pasta salads are simple to make and effortlessly feed a crowd, but rarely do they ascend to the level of main dish. Thanks to lots of crunchy, fresh romaine lettuce, juicy tomatoes, and smoky bacon, this BLT pasta salad is all you need for a satisfying meal.

When making this dish, feel free to use your favorite penne or rotini pasta, including whole wheat or gluten-free brands. Lots of green lettuce makes this pasta salad into more salad than pasta, transforming it into a complete meal. Swap out the sour cream for Greek yogurt to make the homemade ranch dressing healthier, or try the avocado dressing variation below.

This dish is a meal all on it's own, but also works great as part of a picnic or lunch spread. Try serving it with Egyptian-Style Chicken Kebabs at a barbecue or picnic, or pair with a classic BLT side for lunch—Homemade Potato Chips.


  • 1/2 pound penne pasta

  • Kosher salt, to taste

  • 1/3 pound bacon

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1 garlic clove, finely minced

  • 2 tablespoons fresh parsley, finely minced

  • 1 tablespoon fresh lemon juice

  • Freshly ground black pepper, to taste

  • 4 ounces romaine lettuce, chopped

  • 6 ounces cherry tomatoes, or grape tomatoes, halved

  • 2 tablespoons green onions, sliced

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make BLT pasta salad

    The Spruce Eats / Diana Chistruga

  2. Put a large pot of salted water on to boil. Add the pasta and cook according to package instructions, or until al dente. Drain and rinse with cold water. Let drain and cool completely.

    Cooked penne pasta in a strainer

    The Spruce Eats / Diana Chistruga

  3. Cook the bacon in a large skillet, in two batches, until crispy, flipping halfway through.

    Slices of bacon cooking in a skillet

    The Spruce Eats / Diana Chistruga

  4. Drain on paper towels and chop once cool enough to handle.

    A cutting board with small pieces of chopped bacon

    The Spruce Eats / Diana Chistruga

  5. Make the dressing: in a small mixing bowl, combine the mayonnaise, sour cream, garlic, parsley, and lemon juice. Season with salt and pepper and whisk until well mixed.

    A small bowl of dressing

    The Spruce Eats / Diana Chistruga

  6. In a large bowl, combine the pasta, dressing, romaine lettuce, tomatoes, and green onion. Toss well and taste for seasoning. Top with bacon. Serve immediately or refrigerate for up to an hour. If you plan to serve the pasta salad more than an hour after making, add the bacon just before serving to maintain crispness.

    A bowl of BLT pasta salad

    The Spruce Eats / Diana Chistruga

Recipe Variation

  • For a healthier alternative to ranch-style dressing, make a creamy avocado dressing: Combine half of a large avocado, 2 tablespoons plain yogurt or sour cream, 1 garlic clove, 1 tablespoon lemon juice, and salt and pepper in a small blender or food processor. Blend until smooth and add up to a tablespoon of water if needed.